Brazilian Beef and Cassava Stew

Vaca Atolada, which translates to "muddy cow," is a beloved Brazilian beef stew where slow-cooked cassava breaks down to create a thick, glossy broth. This comforting one-pot dish comes from the countryside of São Paulo and Minas Gerais and is traditionally served with rice and farofa.

Prep Time20 mins

Cook Time90 mins

Total Time110 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
18 gFat
6 gSaturated Fat
45 gCarbs
4 gFiber
5 gSugar
35 gProtein
680 mgSodium
780 mgPotassium
85 mgCalcium
4.5 mgIron
28 mgVitamin C
120 mcgVitamin A

Ingredients

For the beef

2 lbs beef chuck, cut into 2-inch cubes
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp vegetable oil

For the stew base

1 large yellow onion, diced
5 garlic cloves, minced
2 ripe tomatoes, chopped (about 1 1/2 cups)
1 tbsp tomato paste
2 dried bay leaves

For finishing

2 lbs fresh cassava (yuca), peeled, woody core removed, cut into 2-inch chunks
6 cups low-sodium beef broth
1 tsp salt, plus more to taste
3 tbsp chopped scallions
2 tbsp chopped fresh parsley

Directions

Season the beef cubes evenly with 1 tsp salt and black pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat and brown the beef in batches, about 2 minutes per side. Transfer the browned beef to a plate and set aside.
Reduce heat to medium and add the diced onion to the same pot. Cook for 4 to 5 minutes until softened and translucent, scraping up any browned bits from the bottom.
Stir in the garlic, chopped tomatoes, and tomato paste. Cook for 4 minutes, stirring often, until the tomatoes break down and the mixture looks jammy.
Return the beef and any juices to the pot along with the bay leaves and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 60 minutes until the beef is nearly tender.
Add the cassava chunks to the pot, partially cover, and continue simmering for 30 to 40 minutes, until the cassava is fork-tender and beginning to fall apart, thickening the broth.
Use the back of a wooden spoon to gently mash a quarter of the cassava pieces against the side of the pot; this releases starch and gives the stew its signature velvety, slightly muddy texture. Season with the additional teaspoon of salt, taste, and adjust as needed.
Discard the bay leaves and let the stew rest off the heat for 10 minutes so it thickens further as it cools slightly.
Ladle into deep bowls, scatter the chopped scallions and parsley over the top, and serve hot with steamed white rice and toasted farofa on the side.

Cook’s Notes

Always remove the tough fibrous core running down the center of each cassava root; it does not soften during cooking and ruins the texture.
If fresh cassava is unavailable, use thawed frozen cassava chunks and reduce the second simmer to about 25 minutes since they are partially cooked.
Brown the beef in small batches so each piece gets a deep crust; this Maillard reaction builds the deep, savory flavor that defines the dish.
The stew will continue to thicken as it cools. If it becomes too dense upon reheating, loosen with a splash of hot beef broth.
Serve with fluffy white rice, buttery farofa, and a simple squeeze of lime for an authentic Brazilian dinner plate.